In a mixer bowl at low speed, beat milk, pudding and pie filling mix, whipped topping mix and extract until blended. Increase speed to medium and beat for 4 minutes or until thick and fluffy, scraping sides of bowl occasionally.
Spoon into serving dishes. Refrigerate at least 1 hour or up to 4 hours before serving.
Serve with sweetened whipped cream and grated chocolate.
This Chocolate Mousse recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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